Description
A delightful blend of succulent shrimp and juicy pineapple in a sweet chili sauce, offering a perfect balance of flavors for a quick and satisfying weeknight dinner.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup fresh pineapple, diced
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup green onions, sliced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Rinse the shrimp under cold water, then pat them dry with a paper towel. Season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until it shimmers.
- Toss in the minced garlic and ginger, sautéing for about one minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes, flipping occasionally, until they turn pink and opaque.
- Incorporate the diced pineapple, stirring gently to merge flavors.
- Pour in the sweet chili sauce and soy sauce, mixing thoroughly, and sprinkle in red pepper flakes if desired.
- Simmer for an additional 2-3 minutes to let flavors meld.
- Remove from heat and fold in the sliced green onions.
- Taste and adjust seasoning as needed.
- Serve immediately, enjoying the dish while hot.
Notes
For a healthier twist, consider making this dish in an air fryer. Prepare shrimp with olive oil and spices, cooking at 400°F (200°C) for about 8 minutes, adding the pineapple in the last minute.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg